BONCHON

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Inspection history

1. Dec 3, 2025

   ✓
   1 violation

   • Keep the physical facilities in good repair.

2. Nov 19, 2025

   ✕
   12 violations

   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Separate raw animal foods from ready-to-eat foods.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

3. Nov 20, 2024

   ✕
   7 violations

   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

4. Dec 1, 2023

   ✕
   5 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Use approved trapping devices or other means of pest control when pests are found.